Who You Gonna Call? Budget Busters Quiz

Eating out isn't just about the food; it's the experience -- not having to prepare, cook or clean up. But depending on what you order, you may be spending more than you want. Take this quiz to find out what dishes have the most value, the most profit and which one are geared to bust your restaurant budget.

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Question 1 of 20

Raw food costs typically make up what percentage of the menu price?

25 percent

35 percent

While it can vary, restaurants price their menus based on an average raw food cost of between 30 and 42percent.

45 percent

Question 2 of 20

True or False: Appetizers are a good value at a restaurant.

TRUE

FALSE

Appetizers tend to be overpriced. Restaurant-goers usually go by entrée prices to determine a restaurant's value, so high-priced appetizers may go unnoticed.

Question 3 of 20

What has the highest markup?

soda

While wine and coffee have high markups -- usually three times wholesale cost -- soft drinks take it even farther. One serving costs a quarter, so a $1.95 soda has a markup of more than 900 percent.

wine

coffee

Question 4 of 20

Why do restaurants have specials?

to get rid of surplus or leftovers

to showcase the chef's creativity

could be either answer

Using food before it expires and creating new dishes are both reasons to feature specials. Restaurants can also use a high-priced special to make other menu items seem like a better value.

Question 5 of 20

What is a "price anchor" on the menu?

a main item whose price never changes

an extremely expensive dish

A price anchor is a very high-priced dish on the menu, next to a dish that the restaurant really wants you to order. The latter might have a lower cost but has a higher profit margin.

a dish with low food costs

Question 6 of 20

What is NOT a budget buster in a restaurant?

filet mignon

The filet mignon is more expensive but worth it. Pasta and common salads have low raw food costs and are easy to make, so why pay restaurant price? Steak costs more, but you'll get more for your money as the cost and preparation of steak represents about 50 percent of the menu price.

ravioli

iceberg wedge salad

Question 7 of 20

On average, restaurateurs pocket how much profit?

5 to 8 cents of each dollar

Restaurant owners only make 5 to 8 cents on each dollar, so it's important that they maximize profits where they can.

15 cents of each dollar

25 cents of each dollar

Question 8 of 20

Which of these is a menu budget buster?

an appetizer and cup of soup

If you get an appetizer and soup, your tab might be lower, but you won't have gotten a good return on your money. Appetizers are over-priced for the portion sizes, and soup is usually a low cost item. Desserts in fancy restaurants can be labor intensive and worth the $8 or $9 being charged.

sushi and dessert

coffee and dessert

Question 9 of 20

Besides the obvious, what else is part of a waiter's job?

putting extra salt on the chips so diners will order more drinks

steering customers towards high profit dishes

A good waiter knows what dishes to push.This not only includes those high-profit entrées or specials that need to be sold before ingredients expire, but also appetizers and cocktails.

spying on the customers

Question 10 of 20

Why do some restaurants encourage patrons to wait in the bar area?

It helps with traffic flow in the restaurant.

It encourages customers to get a drink or appetizer.

There may be more waiting room in the bar, but restaurants like you in there so that you can order drinks and appetizers while you wait. Both items have high markups and make good profits for the restaurant.

The restaurant looks more crowded and appealing to potential customers.

Question 11 of 20

True or False: Edamame is a good dish to order at a restaurant.

TRUE

FALSE

From a health standpoint, it's great, but if you're watching your wallet, you overspent. This appetizer takes almost no prep time and costs around $2 a pound. That $6 dish of soybeans cost the restaurant around 50 cents.

Question 12 of 20

Which is the bigger budget buster?

chicken fried rice

Chicken fried rice is simple to make and uses inexpensive ingredients, bought in bulk -- chicken bits, rice, egg, and cheap, veggies of the day. Beef and broccoli stif fry has more value since beef represents a higher food cost.

beef and broccoli stir fry

Question 13 of 20

Is wine more expensive when ordered by the glass or the bottle?

glass

Restaurants often charge more for the glass than the bottle because if the bottle isn't finished, it probably gets thrown out.

bottle

The prices are about the same.

Question 14 of 20

True or False: Shrimp cocktail is NOT a budget buster.

TRUE

FALSE

If you tend to order the shrimp cocktail, do your wallet a favor and think again. For a minimum of $9, you get a few pieces of cold shrimp and cocktail sauce. For $15, you can buy a bag of shrimp and cocktail sauce and enjoy this treat each night for a week.

Question 15 of 20

How do restaurants manage fluctuating food costs?

They continue to raise prices.

They keep certain high-profit dishes on the menu.

Continually changing menus and prices won't help restaurants or their customers. To balance costs like beef, shellfish or other volatile items, restaurants have high-profit staple dishes like chicken and pasta entrees that stay low-cost.

They change their menu frequently.

Question 16 of 20

Is ordering dessert a rip-off?

yes

no

depends

This actually does depend on the restaurant and has changed with the times. The $5 piece of delicious, though standard, chocolate cake is definitely a rip-off, but in today's age of pastry chefs and complicated sweets, dessert can provide more value, even at a higher price.

Question 17 of 20

What has the better value?

burger with cheese and bacon

In terms of taste, you might enjoy a gourmet burger, but for value, stick to the basics. Restaurants have elevated the hamburger to fine dining and spiced it up with various toppings, spices and "stuffings." The price is overstuffed as well.

burger stuffed with gruyere cheese, topped with mushrooms

burger topped with foie gras and truffles

In terms of taste, you might enjoy a gourmet burger, but for value, stick to the basics. Restaurants have elevated the hamburger to fine dining and spiced it up with various toppings, spices and "stuffings." The price is overstuffed as well.

Question 18 of 20

On a menu, what do restaurant experts refer to as a "ploughhorse?"

a labor-intensive dish

a well-liked, unprofitable dish

To a menu consultant, the ploughhorse is a popular dish that has a low profit margin (like a good steak). Restaurants balance ploughhorses out with other more profitable mainstays.

a dish made from low-end ingredients

Question 19 of 20

Which day should you NOT go out to dinner?

Saturday. Crowds mean bad service.

Sunday. The brunch buffet uses cheap ingredients.

Monday. Who knows what I'll get?

Monday is the one to avoid. Because restaurants don’t get deliveries on Sunday, chances are Monday will have some less-than-fresh items that need to be disposed of on the menu. If you want to dine on a Monday, choose a place that is perpetually busy.

Question 20 of 20

How do buffets make money?

mass production

banking on the fact that you won’t come back to the buffet more than twice

Cooking in bulk saves on production costs. But the real money-maker is that most people fill up at the trough just once or twice and restaurants use lots of low cost ingredients. Plus patrons will probably buy a high markup beverage to go with the meal.